Mackerel with Date, Aubergine & Preserved Lemon Relish Recipe

Introduction

This vibrant mackerel dish combines the rich, oily fish with a sweet and tangy relish made from dates, aubergine, and preserved lemon. It’s a delightful balance of flavors and perfect for a light, flavorful meal that feels a little special.

Ingredients

• ½ tbsp cumin seeds
• ½ tbsp coriander seeds
• 8 mackerel fillets
• ½ lemon, juiced
• 2 aubergines (about 550g)
• 2 tbsp olive oil, plus extra for frying
• 1 small onion, finely chopped
• 2 plum tomatoes, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and chopped
• 2 tsp ground cumin
• ½ tsp ground ginger
• 1 tbsp runny honey
• 1 preserved lemon, plus 4 tsp juice from the jar
• 8 dates, stoned and finely chopped
• 8 mint sprigs, leaves torn
• Couscous or bulgur wheat and coriander sprigs, to serve (optional)

Instructions

1. Step 1: Cut the aubergines into 1cm cubes. Heat 1½ tbsp olive oil in a large frying pan over medium heat and fry the aubergine in batches for 8-10 minutes until softened and golden. Add more oil if needed. Transfer to a plate and set aside.
2. Step 2: Add ½ tbsp olive oil to the pan and fry the onion for about 10 minutes until softened and golden. Add chopped tomatoes and cook for another 10 minutes until collapsed.
3. Step 3: Stir in the garlic, red chilli, ground cumin, and ground ginger. Cook for 2 more minutes.
4. Step 4: Return the aubergines to the pan. Add honey, 4 tsp preserved lemon juice, and chopped dates. Season with salt and pepper. Simmer gently for about 10 minutes until thick but not stiff, adding a splash of water if needed.
5. Step 5: Chop the preserved lemon (discarding any seeds) and add half to the relish. Adjust sweetness or tang by adding more honey or preserved lemon if desired. Allow to cool, then stir in torn mint leaves.
6. Step 6: Toast cumin and coriander seeds in a dry pan over low heat until aromatic and crackling. Crush coarsely in a pestle and mortar, then season with salt and pepper.
7. Step 7: Rub olive oil over the mackerel fillets and sprinkle with the toasted spice mix. Heat a frying or griddle pan until very hot. Cook fillets skin-side down for 2-3 minutes, then turn and cook for 2 minutes more.
8. Step 8: Squeeze fresh lemon juice over the cooked mackerel. Serve immediately with the aubergine and date relish. Accompany with couscous or bulgur wheat and fresh coriander if you like.

Tips & Variations

• Use a non-stick pan for cooking the mackerel to prevent sticking and maintain the crisp skin.
• If preserved lemon is unavailable, substitute with finely grated lemon zest and a little extra lemon juice for brightness.
• To make it spicier, include some chopped fresh chilli seeds or a dash of cayenne with the relish.
• Ground spices can be freshly toasted and ground for an even more aromatic spice rub.

Storage

Store any leftover relish in an airtight container in the refrigerator for up to 3 days. Mackerel is best eaten fresh but can be chilled and gently reheated or enjoyed cold within 24 hours. Reheat gently to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mackerel fillets for this recipe?

Yes, frozen mackerel fillets can be used but ensure they are fully thawed and patted dry before cooking to achieve a crisp skin and even cooking.

What can I serve with this mackerel and relish dish?

This dish pairs beautifully with fluffy couscous, bulgur wheat, or even simple steamed rice. Fresh coriander or mint sprigs add a refreshing touch.

Mackerel with Date, Aubergine & Preserved Lemon Relish Recipe

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★★★★★

4.7 from 54 reviews

• Author: Ben
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Diet: Halal

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Description

A vibrant and flavorful recipe featuring pan-fried mackerel fillets seasoned with a toasted spice mix, served with a sweet and savory relish made from aubergine, dates, preserved lemons, and aromatic spices. This dish combines Mediterranean and North African influences, offering a delightful balance of smoky, sweet, and tangy flavors, perfect paired with couscous or bulgur wheat.

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Ingredients

Scale 1x2x3x

Spice Mix

• ½ tbsp cumin seeds
• ½ tbsp coriander seeds
• Salt and pepper, to taste

Mackerel

• 8 mackerel fillets
• 2 tbsp olive oil (for rubbing and frying)
• ½ lemon, juiced

Relish

• 2 aubergines (about 550g)
• 2 tbsp olive oil, plus extra for frying
• 1 small onion, finely chopped
• 2 plum tomatoes, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and chopped
• 2 tsp ground cumin
• ½ tsp ground ginger
• 1 tbsp runny honey
• 1 preserved lemon, plus 4 tsp juice from the jar
• 8 dates, stoned and finely chopped
• 8 mint sprigs, leaves torn

To Serve (Optional)

• Couscous or bulgur wheat
• Coriander sprigs

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Instructions

1. Prepare the Aubergine: Cut the stalks off the aubergines and dice the flesh into 1cm cubes. Heat 1½ tbsp olive oil in a large frying pan over medium heat. Fry the aubergine in batches for 8-10 minutes until softened and golden. Add more oil if needed. Transfer the cooked aubergine to a plate and set aside.
2. Cook the Onion and Tomatoes: Add another ½ tbsp olive oil to the pan and fry the finely chopped onion for about 10 minutes until softened and golden. Add the chopped plum tomatoes and cook for another 10 minutes until the tomatoes have collapsed.
3. Add Aromatics and Spices: Stir in the crushed garlic, chopped red chilli, ground cumin, and ground ginger. Cook for an additional 2 minutes to release their flavors.
4. Combine Relish Ingredients: Return the aubergine to the pan. Add the runny honey, 4 teaspoons of preserved lemon juice, and finely chopped dates. Season with salt and pepper. Reduce the heat and simmer the mixture for about 10 minutes until it thickens but remains moist. Add a splash of water if it becomes too thick.
5. Incorporate Preserved Lemon and Mint: Chop the preserved lemon (using pulp and skin, discarding any seeds) and add half of it to the relish. Taste and adjust seasoning with more preserved lemon or honey, if needed. Allow the relish to cool slightly, then stir in the torn mint leaves.
6. Prepare the Spice Mix: Toast cumin and coriander seeds in a dry frying pan over low heat until fragrant and starting to crackle, about 2-3 minutes. Transfer to a pestle and mortar and crush into a coarse mixture. Season with salt and pepper.
7. Cook the Mackerel: Rub olive oil all over the mackerel fillets then sprinkle evenly with the toasted spice mix. Heat a frying pan or griddle pan until very hot. Add the mackerel fillets skin-side down and cook for 2-3 minutes until the skin is crisp. Flip and cook for 2 minutes more.
8. Finish and Serve: Squeeze fresh lemon juice over the cooked mackerel fillets. Serve immediately with the cooled aubergine and date relish. Optionally, serve alongside couscous or bulgur wheat and garnish with coriander sprigs.

Notes

• You can substitute preserved lemon with lemon zest and a pinch of salt if unavailable, but the flavor will be less intense.
• Use fresh mint leaves for the best aromatic flavor in the relish.
• Ensure the frying pan is very hot before adding mackerel to achieve crispy skin.
• Adjust honey quantity to balance the sweetness in the relish according to taste.
• The relish can be prepared in advance and tastes even better after resting to allow flavors to meld.
• Serve with grains like couscous or bulgur wheat to make it a complete meal.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean/North African

Keywords: mackerel, aubergine relish, preserved lemon, dates, Mediterranean fish recipe, pan-fried mackerel, North African inspired, healthy fish dishes